Wednesday, October 28, 2009

Like my friend Tina wrote on another post, “Spring?” – the cloudy sky and continuous rain here in Sao Paulo look a lot more like fall.

To warm up these cold days, something delicious and easy: crumble. I used two different recipes from DH mag to create this pear version – one of the original recipes called for apples and looked wonderful, too.

Preheat the oven to 180ºC/350ºF. Place the pears, sugar, lime juice, water, vanilla (seeds + bean) and cinnamon in a medium saucepan and mix to combine. Cook over medium heat for 5 minutes, stirring a few times, until pears are soft and liquid is syrupy. Remove from heat. Spoon the pear mixture into two 1 cup-capacity (240ml) ovenproof dishes.

Make the topping: place all the ingredients in a bowl and, using your fingertips, rub them together until mixture resemble breadcrumbs. Sprinkle over the pear mixture and bake for 30 minutes or until golden.

* the pears I used were very ripe, that’s why I only used ¼ cup of sugar

Hi Patricia I love ur blog. I was reading online that you are the Madeleines Queen.I have been wanting to bake madeleines for years and just was so worried they were too tricky.

i tried emailing you but i couldnt. I did one of the madeleine recipes and followed instructions ecaxtly and as soon as they were i the oven for few minutes the edges were so burnt. Can you let me know how to avoid that ?? did i over butter the pan ? did i leave it in the fridge for too long ?thank you for you help

Mark, you are right - I've just came back from London, maybe that's why. ;)Thank you!

Valerina, thank you!

Maha, maybe that happened because the oven was too hot - are you using non-stick pans, black ones? Because those tend to make much darker madeleines. Which recipe did you make? Give me more details, let's try to figure this out together.

Hi Patricia Its Maha again I did use a non stick Teflon pan . I am going to buy different pans from amazon, but these pans were the only madeleiens pans i could find in Kuwait, where i live. as for the recipe, this is what i used 1/2 cup melted butter 1 cup sugar 1/2 teaspoon BP1/8 teaspoonsalt3eggs2/3cups sugarlemon zest.I did refrigerate the batter overnight in the fridge. I also buttered and floured the pans. I didnt get the hump aslo which is supposedly what the madeleiens are famous four.

I will give madeleines a seconed try , using the recipes you have tried. Do you recommend a certain recipe?

Thank you for your help , and sorry i keep posting about madeleines in a non related topic. Great blog and the photos you take are awsome.. everything looks Yummy Maha